Yellow curry chicken with Thai basil
1 large, cut into thin wedges
Yellow curry paste
2 cup(s), (500ml)
Orange sweet potato (kumara)
450 g, peeled, cut into 3cm pieces
Skinless chicken breast
450 g, cut into 3cm pieces
250 g, halved
150 g, trimmed, cut into 3cm lengths
1 cup(s), (Thai), torn
White boiled rice
2 cup(s), (Jasmine) to serve
- Heat the oil in a large saucepan over high heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the curry paste and cook, stirring, for 1 minute or until fragrant.
- Add the stock and sweet potato and bring to the boil. Reduce heat and simmer for 5 minutes. Add the chicken and simmer for 3 minutes. Add the tomatoes and beans and simmer for 3–4 minutes or until the chicken is cooked through and the potato is tender.
- Stir in the juice, sugar and half the basil. Serve the rice topped with the curry and sprinkled with remaining basil leaves.